Antioxidant activities and α-glucosidase inhibitory activities of Taraxacum officinale solvent fractions were measured. Extraction yields (relative to raw material) of 50% ethanol, hexane, ethyl acetate, butanol, and water were found to be 10.29, 2.61, 5.54, 2.15, and 0.96%, respectively. Polyphenol and flavonoid contents were high in ethyl acetate extract of Taraxacum officinale at 56.88 mg gallic acid/g and 33.27 mg gallic acid/g, respectively. DPPH, hydroxyl radical scavenging activity, and SOD-like activity measurement (IC50%) of Taraxacum officinale 50% ethanol extract, hexane, butanol, ethyl acetate, and water fractions were 22.64, 18.65, 10.29, 20.81, 20.46 mg/mL, 24.68, 10.69, respectively. It was found to be 9.66, 15.81, 13.77 mg/mL, 32.84, 17.09, 12.73, 33.63, and 33.91 mg/mL, and was high in the ethyl acetate layer. Results showed that α-glucosidase inhibitory activities of Taraxacum officinale solvent fraction were 25.75, 15.93, 35.87, 15.96, and 2.88% for 50% ethanol extract, hexane, butanol, ethyl acetate, and water fractions, respectively.

The purpose of this study was to evaluate the antioxidative activities of jeolpyun containing Cnidium officinale M extract (2%, 4%, 6%, 8%) by total polyphenol contents, electron donating ability on 2,2-diphenyl-1-picrylhydrazyl (DPPH), scavenging ability of superoxide anion radical and decomposing ability of hydrogen peroxide. In chromaticity analysis, the brightness significantly decreased with increasing Cnidium officinale M extract content. Jeolpyun containing 8% Cnidium officinale M extract revealing the highest value for the redness and the yellowness, 1.07, 12.70, respectively. The total polyphenol contents of jeolpyun containing 8% Cnidium officinale M extract were the highest content of 4,213 μg gallic acid equivalent (GAE)/mL. The total polyphenol contents revealed significant difference (p<0.05). Jeolpyun containing 8% Cnidium officinale M extract revealing the highest electron donating ability (83.55%). The electron donating abilities were significantly related at p<0.05. The scavenging abilities of superoxide anion radical for jeolpyun containing 4% Cnidium officinale M extract revealed the highest ability (0.01676). There was no significant difference. The hydrogen peroxide decomposing ability for jeolpyun containing 8% Cnidium officinale M extract revealed the most hydrogen peroxide decomposing ability (－0.193) and the hydrogen peroxide decomposing ability revealed a significant difference (p<0.05).

The objectives of this study are to increase the contents of functional compounds and antioxidant activity obtained from ginger (Zingiber officinale Roscoe) extracts using fermentation and enzyme. The optimal conditions (1%, Aspergillus luchuensis) for extraction methods were determined through fermentation treatment of ginger (concentrations of 0.5 and 1%; Aspergillus oryzae and Aspergillus luchuensis). The quality characteristics of the ginger extract for each treatment method (HW, hot water treated; EZ, enzyme; AL, fermentation; ALEZ, fermentation and enzyme) were observed using the optimal conditions. The water-soluble index (WSI) and total sugar content of the ALEZ increased by 2.6 times and 6.5 times, respectively, compared with that of the HW. However, the sum of gingerol and shogaol contents of ALEZ were 73.9% in ratio compared with lower than that of the HW. Antioxidant contents were generally higher in ALEZ, similar to the WSI trend. Therefore, ALEZ was more effective in enhancing antioxidant activity than EZ and AL. The fermentation and enzymatic approach described in this study would be beneficial to food industries for developing ginger functional products and materials.

In this study, antioxidative activities of Jeolpyun containing Smilacis chinae R. extract powder (2%, 4%, 6%, 8%) were evaluated using total polyphenol contents, electron donating ability on 2,2-diphenyl-1-picrylhydrazyl (DPPH) and decomposing ability of hydrogen peroxide. In chromaticity analysis, the brightness significantly decreased with increasing Smilacis chinae R. extract powder content. Jeolpyun containing 6% Smilacis chinae R. extract powder revealed the highest value (9.67±0.603) for the redness and 2% Smilacis chinae R. extract powder was the highest value (14.20±0.917) for the yellowness. Total polyphenol contents of Jeolpyun containing 8% Smilacis chinae R. extract powder were the highest content of 17,320±390.38 μg gallic acid equivalent/mL (GAE/mL). Total polyphenol contents were significant relation at p<0.05. Electron donating ability for Jeolpyun containing 8% Smilacis chinae R. extract powder revealed the highest electron donating ability (74.24±0.827%). Electron donating abilities revealed significant difference (p<0.05). Jeolpyun containing 6% Smilacis chinae R. extract powder revealed the most hydrogen peroxide decomposing ability (－3.38±1.44) and hydrogen peroxide decomposing ability revealed significant difference (p<0.05).

In this study, the antioxidative activity of Jeolpyun containing S. glauca (Bunge) Bunge powder (2%, 4%, 6%, and 8%) and extract (2%, 4%, 6%, and 8%) was evaluated based on the total polyphenol contents, electron-donating ability, scavenging of superoxide anion radical, and decomposition of hydrogen peroxide. Total polyphenol contents of Jeolpyun containing 8% S. glauca (Bunge) Bunge powder were the highest with a value of 2,280±0.00 μg GAE/mL. It was observed that total polyphenol content exhibited a significant relation with concentrations at p<0.05. The electron-donating ability of Jeolpyun containing 8% S. glauca (Bunge) Bunge extract was the highest with a value of 83.93±0.69%. The electron-donating abilities revealed significant differences between concentrations (p<0.05). The superoxide radical scavenging ability of the blank was 0.01523±0.00068 and Jeolpyun containing 6% S. glauca (Bunge) Bunge powder was the highest with a value of 0.00977±0.00842. The hydrogen peroxide decomposing ability of Jeolpyun containing 0% S. glauca (Bunge) Bunge powder was －0.00377±0.0049; 8% S. glauca (Bunge) Bunge powder revealed the highest decomposing ability of －0.0476±0.0234. Hydrogen peroxide decomposing abilities revealed significant differences between concentrations (p<0.05). Jeolpyun containing S. glauca (Bunge) Bunge powder and extract demonstrated improved antioxidative activities.

The purpose of this study was to investigate the effects of nine times repetitive steaming and drying process Sunsik diets on antioxidant activity in obese mice fed high fat diets to prevent oxidative stress, using drying materials comprising 23 kinds of cereals (61.5%), beans (30.0%), sweet potato and potato (3.0%), fruits (2.0%), vegetables (3.0%), and stevioside, a natural sweetener (0.5%). We produced three samples: the experimental group was classified into the normal diet group (control), the high fat diet group (HF), and the high fat diet group + the Sunsik group (3HFS, 7HFS, 9HFS) fed to the mice for eight weeks. As a result, the serum, liver lipid peroxide, and nitric oxide levels were significantly higher in the HF group than in the C group at p<0.05 level, and the NO level was lower in the Sunsik supplemented groups. The antioxidant enzyme catalase activity significantly decreased in the HF group at the p<0.05 level compared to the C group. The total antioxidant activity of the C group was significantly higher in serum, liver, and kidney tissues than the HF group (p<0.05). The anthocyanin level in liver and spleen tissue was significantly higher in the group fed Sunsik than in the HF group.

The purpose of this study was to evaluate the physicochemical components and antioxidant activities of wheat sprout powder prepared by the enzymatic hydrolysis and lactic acid bacteria treatment. The four kinds of pre-treatment were: no treatment (WP), treated with enzyme (WPE), treated with lactic acid bacteria (WPL), and treated with enzyme and lactic acid bacteria (WPEL) were applied to the wheat sprout powder. The WPEL had higher total free amino acid and essential amino acid content than the other samples. As for the volatile aroma of the wheat sprout powder, 29 types of compounds were identified in the WP and WPL, 28 types in the WPE, and 27 types in the WPEL, respectively. The total polyphenols and flavonoids contents, in the wheat sprout powder was enhanced with the enzyme and the lactic acid bacteria pre-treatment. The WPEL had highest DPPH radical scavenging activities. The overall acceptability was the highest at 6.24 points in the WPEL. Based on these observations, it was confirmed that the enzyme and lactic acid bacteria pre-treatment could improve the antioxidant activities and active component of the wheat sprout powder.

Onion vinegar, which has an undesirable flavor and taste formed through alcohol and acetic acid fermentation, possesses additives that can improve sensory quality. Thus, the objective of this study was to present an optimized blending ratio using response surface methods for an onion vinegar beverage by adding Omija extracts. This study was performed to formulate an Omija-onion vinegar beverage (OOVB) and investigate its antioxidant properties and antimicrobiological effects. The experimental design was conducted using an optimal mixture model of response surface methodology which generated eighteen experimental trials with overall acceptance as the responses. According to the statistical analyses, OOVB demonstrated a ratio containing onion vinegar, water, brown sugar, apple extracts and Omija extracts of 10, 72.3, 4.4, 12.2 and 1.1 (weight ratio), respectively. The OOVB revealed desirable nutrition values (phenolics compounds 19.3 mg/100 g, total flavonoids 3.1 mg/100 g, quercetin 1.9 mg/100). The OOVB displayed antibacterial effects in Gram negative Enterobacter aerogenes, Escherichia coli, Salmonella typhimurium and Gram positive Staphylococcus aureus. The findings revealed that OOVB was 18% in DPPH radical inhibitionand 11% in superoxide dismutase-like activity thus, OOVB has nutritional value and good quality as well as potential biological activities for functional beverages.

This research aimed to improve the healthy properties of puffer fish broth, which has been utilized in Korean and Japanese food. Various healthy foods such as garlic, onion, mushroom, and cauliflower were added as ingredients to pufffer fish stock, and the antioxidative activity of each stock was measured by assaying the DPPH and ABTS radical scavenging activities, reducing power and amount of polyphenol. Shiitake was the most effective in increasing the antioxidative activity of puffer fish stock. The high antioxidative activity of shiitake mushroom seems to be correlated with the amount of polyphenol content in puffer fish broth. The antioxidant activities of puffer fish stock increased proportionally with increasing amount of added shiitake, which in turn was due to the increased amount of total polyphenol in the stock.

본 연구에서는 하고초(Prunella vulgaris L.)의 50% 에탄올 추출물, 에틸아세테이트 분획 및 아글리콘 분획을 대상으로 항산화 활성과 유효성분 분석 연구를 수행하였다. 1,1-Diphenyl-2- picrylhydrazyl (DPPH)를 이용한 자유라디칼 소거활성(FSC50)은 50% 에탄올 추출물, 에틸아세테이트 분 획 및 아글리콘 분획에서 각각 15.25 μg/mL, 8.68 μg/mL 및 8.25 μg/mL이었다. Luminol 발광법을 이용한 Fe3+-EDTA/H2O2계에서 생성된 활성산소종(reactive oxygen species, ROS)에 대한 하고초 추출 물의 총항산화능(OSC50)은 50% 에탄올 추출물, 에틸아세테이트 분획 및 아글리콘 분획에서 각각 4.68 μg/mL, 1.00 μg/mL 및 1.02 μg/mL이었다. 1O2로 유도된 적혈구 세포손상에 대한 보호효과는 1 ~ 25 μg/mL의 농도에서 농도 의존적으로 증가하였고, 특히 25 μg/mL 농도에서 아글리콘 분획의 τ50 이 337.9 min으로 높은 세포 보호 활성을 나타내었다. 이는 대표적인 항산화 물질로 알려진 (+)-α -tocopherol (τ50 = 38.7 분)보다도 9배나 큰 세포 보호 효과를 나타냄을 알았다. 실험에 사용된 하고 초 추출물의 에틸아세테이트 분획과 아글리콘 분획에 대하여 TLC와 HPLC를 이용한 성분 분석을 수행 하였다. 에틸아세테이트 분획에서는 caffeic acid, rosmarinic acid, quercetin 3-β-D-glucoside, rutin, kaempferol-3-O-rutinoside, astragalin (kaempferol-3-O-glucoside)을 확인하였다. 아글리콘 분획에서 는 caffeic acid, rosmarinic acid, quercetin 및 kaempferol이 존재함을 확인하였다. 이상의 결과들로부 터, 하고초 추출물 및 분획물은 1O2 또는 ROS를 소거함으로써 세포막을 보호할 수 있는 천연 항산화제 로서 화장품 분야에서 응용이 가능함을 시사하였다.

The purpose of this study was to determine the optimum conditions of solvent extraction type and solvent concentration (60, 70, 80%, v/v), extraction time (30, 80, 130 mins) and extraction temperature (10, 15, 20℃) in order to increase the antioxidant activity of the chia seed. The total polyphenol content and DPPH radical scavenging activity was measured by using response surface methodology (RSM) to establish the optimal conditions. Using ethanol and methanol extractions at extraction concentrations of 60%, and time and temperature of 130 mins and 20℃, the maximum total polyphenol content was 871.00 mg% (R2=0.9507) and 557.70 mg% (R2=0.9784) for ethanol and methanol extraction respectively. Using the same extraction conditions, the maximum level of DPPH radical scavenging activity was 72.14% (R2=0.9675) and 52.79% (R2=0.9524) for ethanol and methanol extraction respectively. The results indicate that ethanol extracts showed a higher antioxidant activity than methanol extracts. The ethanol extraction conditions of response surface analysis (RSA) were affected more by ethanol concentration than by extraction time or temperature. In contrast, the methanol extraction conditions of response surface analysis (RSA) were affected more by extraction time. Based on the RSM, the optimum ethanol extraction conditions were the following: extraction concentration, 63%: time, 100 mins: and temperature, 18℃. The optimum methanol extraction conditions were the following: extraction concentration, 65%; time, 120 mins; and temperature, 16℃.

Consumption of fruits and vegetables has been conducted to be effective in the prevention of chronic diseases. In this study, 70% methanol, 70% ethanol and chloroform-methanol mixture (CM, 2:1, v/v) were used as solvents in the extraction of apple peels. The total phenol content, total flavonoid content and antioxidant activity of various extracts were investigated using in vitro assays. The extract obtained by 70% methanol showed the highest total phenol content (20.87±0.17 mg CAE/g), ABTS [2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt] radical scavenging activity and ferric reducing antioxidant power. However, 70% ethanol extract possessed the strongest antioxidant activity assayed by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity and β-carotene bleaching method. And CM extract was found to show the highest total flavonoid content with the value of 9.26±0.06 mg QE/g. These results indicated that apple peels can be used in dietary applications with a potential to reduce oxidative stress.

This study was conducted to investigate the changes in the physicochemical characteristics and antioxidant activity of cheonggukjang with the addition of walnuts. The pH of cheonggukjang did not change significantly with the addition of walnut. But the water content decreased significantly. Walnut addition to the soybean was expected to have a positive effect because the number of Bacillus subtilis was not reduced. The viscous substance content was significantly decreased when more than 20% of walnut was added to cheonggukjang. The addition of walnut made the color darker. The flavonoid and polyphenol content was sharply increased in proportion to the walnut addition and the DPPH radical scavenging activity of cheonggukjang also increased. Altogether, it was found that the addition of walnut had a positive influence on the cheonggukjang by increasing the antioxidant activity.

In this study, n-butanol and ethyl acetate extracts were prepared from raw yam (Dioscorea batatas DECNE.). Their antioxidative potencies were investigated employing various in vitro methods, such as ferrous ion chelating, β-carotene bleaching assay, lipid peroxidation inhibition and nitric oxide (NO) radical scavenging and nitrite scavenging activity. The n-butanol fraction was assayed to possess stronger antioxidant activity by β-carotene bleaching assay, lipid peroxidation inhibition and NO radical scavenging activity. However, ethyl acetate extract was more effective in chelating ferrous ion and scavenging nitrite. Based on the results obtained, yam is a potential active ingredient that could be applied in antioxidation as well as bio-health functional food to take a good part in prevention of human diseases and aging.

This study compared the nutritional composition and antioxidative activities of different parts (aerial part and root) of Taraxacum coreanum and Taraxacum officinale. To identify the nutrient composition of different parts of Daedelion species, nutrient contents were analyzed. Crude ash, protein, and fat contents of T. coreanum and T. officinale were higher in the aerial part compared to the root. There was no significant difference in crude ash, protein, or carbohydrate content of the aerial part depending on the Daedelion species. Aerial part contents of vitamin A, E, and C were significantly higher in T. coreanum than T. officinale. The K content of the aerial part of T. coreanum and T. officinale was highest, although there was no significant difference among Daedelion species. Contents of oxalic acid, citric acid, and acetic acid in the aerial part of T. coreanum were highest. Contents of total polyphenols, total flavonoids, and DPPH radical scavenging activity of the aerial part were significantly higher in T. coreanum than T. officinale. In conclusion, the aerial part of T. coreanum and T. officinale could be used as antioxidative functional food sources.

This study was conducted to improve the quality of Wanja-jeon, a Korean traditional food utilizing beef. Antioxidative evaluation of the ingredients in Wanja-jeon showed that soybean powder was highest in DPPH, ABTS radical scavenging activities and in reducing power among the food ingredients tested. Since soybean powder demonstrated high antioxidative activity, beef was replaced with soybean powder in Wanja-jeon to increase the antioxidative activity. All antioxidative activities such as DPPH and ABTS radical scavenging activities as well as reducing power increased with increases in the amount of soybean powder replacing beef. In texture analysis, the hardness, chewiness and brittleness of Wanja-jeon were highest when beef was replaced with 20% soybean powder, whereas the springiness and cohesiveness of the Wanja-jeon were highest with 50% of the beef replaced with soybean powder. The Hunter's color L and b values were highest in Wanja-jeon with 50% soybean powder replacing beef, while the a value of the color was highest in Wanja-jeon with 30% soybean replacing beef.

This study was conducted to investigate the effect of the addition of dandelion on color, texture, and antioxidant activity in Jeolpyon. Jeolpyon was prepared with varying amounts of dandelion ranging up to 20%. They were stored for 3 days at room temperature, and the color and texture were analyzed at different time intervals. L and a values decreased with increasing dandelion concentration while b values increased with increasing dandelion concentration in Jeolpyon. From texture analysis by Rheometer, the hardness and chewiness seem to be affected dramatically by the addition of dandelion in Jeolpyon. During storage, the control Jeolpyon without dandelion displayed greater than two fold increase in hardness, chewiness and brittleness, while the Jeolpyon with added dandelion had only slight increase during storage. The addition of dandelion in Jeolpyon also increased antioxidant activities such as DPPH radical scavenging activity, ABTS radical scavenging activity and reducing power. The antioxidant activities increased linearly with increasing dandelion concentration in Jeolpyon. The increase of antioxidant activities in Jeolpyon with the addition of dandelion may be attributed to the polyphenols in dandelion since the amount of total polyphenols increased with increasing amounts of dandelion in Jeolpyon. In sensory evaluation, the panels of twenties, thirties, and forties gave high scores to Jeolpyon with dandelion containing 10% 15%, and 20%, respectively in overall evaluation.

The study was conducted to investigate the condition for mixed fermentation of Rhodilola sachalinensis with red ginseng using Lactobacillus acidophillus 128 and the changes of physicochemical properties and antioxidant activities before and after the lactic acid fermentation was examined. In the single fermentation of Rhodiola sachalinensis extract, the pH and titratable acidity rarely changed, and the number of lactic acid bacteria decreased greatly. On the other hand, in the lactic acid fermentation of Rhodiola sachalinensis-red ginseng mixed extract of 50% red ginseng content, the pH decreased, whereas the titratable acidity and the number of lactic acid bacteria increased. The solid content of optimal mixed extract for lactic acid fermentation was 0.5%. Sugar content decreased during fermentation, but total phenolic compounds tended to increase during fermentation. The salidroside and p-tyrosol content of the initial Rhodiola sachalinensis-red ginseng mixed extract was 419.5 ㎎% and 60.1 ㎎%, respectively; after fermentation, the salidroside content after lactic acid fermentation decreased greatly to 81.8 ㎎%, and the amount of p-tyrosol increased greatly to 324.9 ㎎%. The DPPH scavenging activity of Rhodiola sachalinensis-red ginseng mixed fermentate was 78.1% at 0.1% concentration, showing a tendency to increase as compared to 50.3% of Rhodiola sachalinensis-red ginseng mixed extract before the fermentation (p<0.05); it was a higher antioxidant activity as compared to the single fermentation of Rhodiola sachalinensis or red ginseng.

The research studied the nutritional composition and health effects of the Giwongo with its efficacy in providing nourishment to blood, liver and kidney as well as being an aid to the mental stability. The Giwongo is made by boiling the same amounts of Lycium fructus and Longanae arillus. Giwongo was analyzed to measure proximate nutritional composition, mineral contents, free sugar content and polyphenol compound content. The DPPH scavenging activity and its antioxidative effectiveness were also analyzed. Giwongo was composed of 16.7% water, 4.9% crude protein, 3.7% crude fat, 3.8%, crude ash 70.9% carbohydrate with the content per 100 g of 336.5 kcal. The Giwongo mineral contents were potassium, sodium and calcium in sequence according to contents. Per 100 g Giwongo were found 9.62 g glucose, 4.67 g fructose and 18.00 g sugar. The Giwongo had 60.67% DPPH electron donating ability and 32.19 °Brix. The Giwongo made of Lycium fructus and Longanae arillus had effectiveness of tonify the liver and kidney, nourish blood, and psychologic stability. As such Giwongo may help prevent the symptoms of unbalanced health due to excessive stress and unhealthy diet.